Comida Kraft
Recipe Box

Pork and Squash Dinner

Pork and Squash Dinner is rated 3.6666666666666665 out of 5 by 6.
Prep Time
15
min.
Total Time
35
min.
Servings

4 servings

It's a well-known fact that any pork chop dinner tastes better with fruit and veggies—like this one, made with apples, red cabbage and butternut squash.

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What You Need

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Make It

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  • Cook chops, cabbage and squash in 1/4 cup of the dressing in large skillet 15 minutes or until chops are cooked through and squash is tender, stirring occasionally and turning chops over after 8 minutes.
  • Add apples, remaining 1/4 cup dressing, orange juice and gingerroot; mix well. Simmer 5 minutes or until heated through, stirring occasionally.

Food Facts

Apples good for both cooking and eating raw are called all-purpose apples. Keep some on hand for your favorite fall recipes. These varieties include Cortland, Fuji, Granny Smith, Jonathan, McIntosh, Northern Spy and Winesap.

Food Facts

Choose squash which are heavy for their size with a hard deep-colored rind, free of blemishes or moldy spots. The hard skin of winter squash helps to protect the flesh, allowing it to be stored longer than summer squash. Butternut squash has a smooth skin and resembles a tan elongated pear. These squash have a moist sweet orange pulp and range in weight from 1/2 to 3 pounds.

Servings

  • 4 servings

Healthy Living

  • Low calorie
  • Low sodium
  • Good source of vitamin A or C
  • Generally Nutritious

Diet Exchange

  • 2 Starch
  • 1 Fruit
  • 3 Meat (L)

Nutrition Bonus

Enjoy! This dinner is not only delicious but low in calories too. It's rich in vitamin A and a good source of vitamin C from the squash.

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 400
Total fat 14g
Saturated fat 3.5g
Cholesterol 65mg
Sodium 490mg
Carbohydrate 46g
Dietary fiber 6g
Sugars 29g
Protein 25g
% Daily Value
Vitamin A 410 %DV
Vitamin C 50 %DV
Calcium 10 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 1 out of 5 by from I thought I'd take a chance with this recipe, even though it sounded kind of strange to me too. I thought I'd take a chance with this recipe, even though it sounded kind of strange to me too. First off, it was MUCH more trouble to make than it sounds - (mainly peeling and slicing the squash). I still hoped it would be worth it since it seemed so nutritious. Well, it 's only nutritious if it gets eaten. My family ate the pork chops, but none of the rest. I am a squash and cabbage lover and even I didn't care for this.
Date published: 2005-01-15
Rated 5 out of 5 by from I've made this recipe three times already and it is delicous! I've made this recipe three times already and it is delicous! My husband is a great Chef and loved it! My six year didn't care for the squash or cabbage but he did eat the pork!
Date published: 2003-10-01
Rated 5 out of 5 by from It does need to cook another 25-30 minutes to have the flavors go through and make the pork chops... It does need to cook another 25-30 minutes to have the flavors go through and make the pork chops tender. An excellent fall dinner.
Date published: 2003-08-12
Rated 3 out of 5 by from Some of the family liked it, some didn't. Some of the family liked it, some didn't. Chops had a good flavor, would make again without apples and ginger root
Date published: 2003-08-26
Rated 5 out of 5 by from This is just simply great tasting. This is just simply great tasting. I will make this often.
Date published: 2005-06-03
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